Blueberry Buckle Recipe
This Blueberry Buckle isn’t just another cake – it’s a sweet, buttery masterpiece that combines fresh blueberries with a soft, fluffy cake and a perfectly crumbly cinnamon topping.
It’s so simple to make, yet feels like a special treat every time. Whether you serve it as a cozy dessert, a morning coffee cake, or for any occasion in between, this cake will have everyone asking for seconds.
Best of all, it’s made with minimal prep and delivers big flavor—guaranteed to be your new favorite way to enjoy blueberries!
For the Blueberry Buckle Cake
- Sugar – Provides sweetness and helps create the soft, fluffy texture of the cake.
- Butter – Adds richness and moisture to the batter.
- Egg – Helps bind the ingredients together and adds structure.
- All-Purpose Flour – The base of the cake, providing the necessary structure.
- Baking Powder – Helps the cake rise, making it light and fluffy.
- Salt – Balances the sweetness and enhances the flavor.
- Milk – Adds moisture to the batter for a tender texture.
- Fresh Blueberries – The star of the dish, adding natural sweetness and juiciness.
For the Topping
- Sugar – Adds sweetness and helps create a crumbly texture.
- Flour – Provides the structure for the crumbly topping.
- Butter – Adds richness and creates a buttery crumb topping.
- Ground Cinnamon – Adds warmth and a touch of spice to the topping.
Blueberry Buckle Cake
Ingredients:
- For the cake:
- 3/4 cup white sugar
- 1/4 cup butter or shortening
- 1 large egg
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 2 cups fresh blueberries
- For the topping:
- 1/2 cup white sugar
- 1/3 cup all-purpose flour
- 1/4 cup softened butter
- 1/2 teaspoon ground cinnamon
Directions:
- Preheat the Oven:
- Preheat your oven to 375°F (190°C) and grease an 8x8-inch baking pan.
- Mix the Wet Ingredients:
- In a large mixing bowl, beat together the sugar, butter, and egg with an electric mixer until the mixture is light and fluffy.
- Combine the Dry Ingredients:
- In a separate bowl, combine the flour, baking powder, and salt.
- Gradually add this dry mixture to the wet ingredients in two parts, alternating with the milk, and mix briefly after each addition.
- Fold in the Blueberries:
- Gently fold in the blueberries.
- Pour the batter into the prepared pan.
- Prepare the Topping:
- For the topping, mix the sugar, flour, butter, and cinnamon in a small bowl using your hands until the mixture becomes crumbly.
- Sprinkle it evenly over the cake batter.
- Bake the Cake:
- Bake for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Nutrition
Calories: 321 kcal | Carbohydrates: 52g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 35mg | Sodium: 254mg | Potassium: 81mg | Fiber: 2g | Sugar: 29g | Vitamin A: 0 IU | Vitamin C: 3mg | Calcium: 81mg | Iron: 2mg
- Can I use frozen blueberries instead of fresh ones?
Yes! Frozen blueberries will work perfectly in this recipe. Just fold them in frozen; no need to thaw. They might release a bit more moisture, but they’ll still bake up beautifully!
- How can I keep the blueberries from sinking to the bottom of the cake?
Toss the blueberries in a small bit of flour before folding them into the batter. This little trick will help the berries stay suspended throughout the cake as it bakes.
- Do the ingredients need to be at room temperature?
It’s best if your butter, eggs, and milk are at room temperature. This helps the batter mix better, creating a lighter texture. Take them out about 45 minutes before baking.
- Can I prepare the batter ahead of time?
It’s best to bake the batter right after mixing, but you can prep the cake and store it covered in the fridge for up to a few hours. Add the topping right before you bake it for the best results.
- How should I store any leftovers?
Store leftovers in an airtight container at room temperature for up to three days. If you have extra, freeze the cake once cooled, and it’ll stay fresh for up to two months. Just let it thaw before serving!
